Behold the recipe for the yummy stew I made last night for dinner. It was great with tuna melts on pumpernickel!

Mushroom Lentil Stew

1 T. olive oil
1 T. butter
3 stalks celery, chopped
1 large carrot, sliced
1/4 onion, roughly chopped
2 cloves garlic, minced
1 lb. mushrooms, sliced
5 c. water
1-1/2 cubes Knorr Vegetable Bullion
3/4 c. green lentils
3/4 tsp. basil
1/2 t. oregano
1/2 tsp. dillweed
1/4 tsp. cayenne
2 small potatoes, diced
1/2 c. frozen peas
1 tsp. soy sauce
1/4 tsp. chipotle hot sauce (optional)
3 oz. sliced black olives
salt & pepper to taste

Heat olive oil and butter in a large pan. Add onions, celery, and carrots and sautee. Add mushrooms and sautee until they’re tender.

Add water, bullion, lentils, and spices. Bring to a boil and then reduce to a simmer. Add peas, diced potatoes, olives, soy sauce, and hot sauce if using.

Simmer until lentils are tender, 15 to 20 minutes. Add salt and pepper to taste and serve.

Servings: 6-8
Cooking time: 20 minutes
Ready in: 35 minutes

Recipe Source
Author: Me! (Michelle Mook)
Source: Here! (goblinbox.com 2005)